StreetStyleChi
by Alex Moresco
Homemade Cheez-Its
Posted on December 17, 2014
I have always enjoyed making meals for myself. When I got my first apartment Sophomore year of college, this consisted of tossing pasta with whatever ingredients were in my fridge. I can confidently say that I have come a long way from those days. Now I make homemade chicken pot pie, complicated side dishes, and mac and cheese from scratch. I would never think of going into the frozen foods section or buying something in a box. Crazy, right? My next adventure in the kitchen will consist of simple snacks. I plan on trying these super easy homemade Cheez-Its. If you attempt them first, please let me know how it goes in the comments!
Directions
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.
- Pat the dough into a disk, wrap with plastic wrap, and refrigerate for an hour.
- Preheat the oven to 375 F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
- Bake for 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.
Swap Your Snacks
Posted on August 27, 2014
Taking the time to make healthy snacks can seem like a huge hassle at the end of a long day. Processed foods can be an easy alternative, but is it worth it? Probably not. In ten short minutes or less, you can throw together a few ingredients that will be better tasting, less calories, and valuable to your nutrition. Martha Stewart has you covered. Sometimes, we just need a little inspiration.
1. Apples with cream cheese and raisins, and granola:
Sweeten any store bought cream cheese with a little honey. Halve an apple and scoop out the core, fill with cream cheese mixture, a little goes a long way. Sprinkle with sliced almonds and a little all-natural granola.
2. Updated ants on a log:
Halve a mini cucumber and scoop out seeds. Fill with hummus, top with chopped red bell pepper.
3. Mini pita pizza:
Separate a mini pocket pizza into two sections. Put in toaster, or toast in the over until golden brown. Sprinkle with mozzarella cheese and top with halved cherry tomatoes.Toast again until cheese melts.
4. Tropical Fruit Treat:
Cut pineapple and mangoes into long sticks. Sprinkle with cinnamon. Stir lime zest & agave syrup into low-fat Greek yogurt. Boom!
Saturday Sips: Bobby Flay’s Mojito Limeade
Posted on August 16, 2014
1/2 cup fresh mint leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 cups crushed ice, plus more for serving
1 cup Lime-Mint Syrup, recipe follows
1 liter white rum
1/2 cup fresh lime juice
Club soda
Lime-Mint Syrup:
2 cups sugar
2 cups water
2 limes, zested
1/2 cup fresh mint leaves
Directions
Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
Lime-Mint Syrup:
Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.
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